Another Manhattan-ish Cocktail

I was thinking about what made the flavors of the Low Gap White Whiskey work so well with the flavors in that Manhattan-ish Cocktail, when I got to thinking about combining the floral hop flavors of the Charbay Doubled and Twisted with the floral-anise character of the Meletti Amaro.

1 oz Charbay Doubled and Twisted Unaged California Whiskey
2 oz Chilled Perucchi Red Vermouth
1/2 oz Meletti Amaro
Chilled Soda Water

Build in medium size glass, top with soda.

It’s not as totally awesome and enjoyable for me as the Low Gap and Carpano Antica “Manhattan” but something about the flavors strike me as more in tune with modern Cocktails. I’ll have to try giving it the stirred cocktail treatment one of these days.

Sloe Gin Cocktail


Sloe Gin Cocktail
1/4 French Vermouth. (3/4 oz Noilly Prat Dry Vermouth)
1/4 Italian Vermouth. (3/4 oz Carpano Antica Italian Vermouth)
1/2 Sloe Gin. (3/4 oz Plymouth Gin, 3/4 oz Plymouth Sloe Gin)
Stir well and strain into cocktail glass.

What the!? Now how did that happen? Someone cut the Plymouth Sloe Gin in this cocktail with half regular Plymouth Gin. Clearly, that is all wrong, and someone should be punished. Perhaps by drinking this cocktail made with all Sloe Gin.

As written above, this is quite nice, a sort of berry-ish light Negroni.  I suppose I should think of a new name.

Sloe Gin-Gin Cocktail?

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.

Martinez Cocktail

Hayman's Old Tom

Called my local liquor store a while ago and asked them if they were going to carry the Hayman’s Old Tom Gin. Usually, they’re on top of this sort of thing, so I was a bit surprised when the response was, “Hayman’s? I haven’t heard of that.” Fortunately, a quick call to the distributor revealed that the gin was already in Southern California and would be shipped North soon.
Martinez Cocktail
(6 People)

Pour into the shaker 3 glasses of Gin, 3 of French Vermouth, add a dessertspoonful of Orange Bitters and 2 of Curacao or Maraschino. Shake and serve with a cherry and a piece of lemon rind.

I suspect Craddock gets the idiotic idea of using French Vermouth in a Martinez from Robert Vermeire, who espouses this formulation in his book, “Cocktails: How to Mix Them”. And I suppose it is perfectly fine drink, though Martinez, it is not.

Martinez Cocktail

Martinez Cocktail
(current Ellestad formulation)

1 1/2 oz Hayman’s Old Tom Gin
3/4 oz Carpano Antica Sweet Vermouth
Scant teaspoon Luxardo Maraschino
Dash Angostura Orange Bitters
Dash Angostura Bitters

Stir with ice to chill and strain into a cocktail glass. Squeeze lemon peel over glass. Add a (preferably luxardo or toschi) cherry if you so desire.

If you’re using a higher proof gin, you might want to up the amount of vermouth, but I find with Plymouth, or now Hayman’s, 2-1 is a good ratio. I also like to add a dash of angostura, as I find it tames some of the tropical marshmallow candy notes that show up when Carpano Antica is in close proximity to Luxardo Maraschino. As they say, your mileage may vary.

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.

Lone Tree Cocktail

Lone Tree Cocktail

2 Dashes Orange Bitters.
1/3 Italian Vermouth.
1/3 French Vermouth.
1/3 Dry Gin.

Shake well and strain into cocktail glass.

So, apparently, the authors of the Savoy Cocktail book came into a bit of hot water for publishing this version of the Lone Tree.

In the second edition of the Savoy, they included the following at the back of the book:

Lone Tree Cocktail
1/4 Italian Vermouth.
3/4 Gin.
Shake well and strain into cocktail glass.

A friend of mine wrote to me recently from Paris, giving the Savoy Cocktail Book a little well merited praise.

He objected, however, to the formula for the “LONE TREE COCKTAIL” on page 97 of this book, and explained his objection by giving the history of the origin of this cocktail. The following is the gist of this history.

“Round about the year 1900 a prominent member of a well-known club a few miles from Astor, Massachusetts, propounded to his fellow-members the startling theory that it was possible to concoct a cocktail without the addition of bitters. Hitherto bitters had always been considered to be an essential ingredient of all cocktails.  With some diffidence the members of the club decided on the principle that a brave man will try anything once, to give the theory a chance.  The result was an immediate success and the launching of a bitterless cocktail upon an astonished world. It was called after its inventor’s property, Lone Tree Farms and consisting simply of 3 parts Gin to one part of Italian vermouth, shaken very thoroughly in ice so that the melted ice formed about one quarter of the finished potion. No French Vermouth was used ; indeed, at that date, French vermouth was practically unknown in America.”

The original theory of the bitterless cocktail was that bitters were bad for the human system but, like so many other theories, it appears to have no facts to support it, and the question of the beneficial or contrary effect of bitters in a cocktail is still one with which some of the greatest scientists of the day are constantly investigating without arriving at any satisfactory answer.

Anyway, while looking through various cocktail books, I found a version of the Lone Tree in a recently acquired version of Jacques Straub’s “Drinks” from 1914.

His version of the Lone Tree is about the same as above, 2/3 Gin & 1/3 Italian Vermouth, except that it calls for Tom Gin.


Lone Tree Cocktail

Lone Tree Cocktail

1 1/2 oz Tanqueray Malacca Gin. (Thanks again Mike and Jenny!)
3/4 oz Carpano Antica Vermouth.
dash Depaz Cane Syrup.

Stir well and strain into a cocktail glass. Lemon Peel

A tasty and bittersless cocktail, who’d a thought? Welcome to the future!

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.

Fair and Warmer Cocktail

Fair and Warmer Cocktail

1/3 Italian Vermouth. (3/4 oz Martini and Rossi Rosso Vermouth)
2/3 Bacardi Rum. (1 1/2 oz Havana Club 7)
2 Dashes Curacao. (1/2 teaspoon Luxardo Triplum)

Shake (stir) well and strain into cocktail glass.

I was going to use the regular Flor de Cana dry, but it seemed like all I would taste would be the vermouth. Glad to have an excuse to use the Havana Club, instead.

I’ve been using the M&R sweet vermouth for a couple months now, and I gotta say, it’s kind of won me over. The Cinzano just tastes really cloying now, with vanilla notes that distract me from the flavor of the drink.

The Luxardo Triplum isn’t a Curacao, strictly speaking, whatever that means, but it does pack the strongest bitter orange punch of the various orange liqueurs I currently have in the house.

Seemed like a drink that called out for a cherry, but these Silver Palate Maraschino Cherries (no artificial color) just suck. Might as well eat sugar coated red cardboard. I’m going to have to track down some more of those tasty Toschi Amarena Cherries. They rocked.

New supposed crystal glassware from ebay. A little top heavy and I find the stems a bit short, but I’m pleased to find them the perfect size for the neat drinks in the Savoy.

What’s not to love about a “Cuban Manhattan”?

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.